Carbon steel wok vs. tofu

Dry fry

My first attempt at cooking with tofu was a disaster. Mushy, flavorless, goo.

This time, I tried the vegetarian equivalent of the sausage grillers’ “slow and low” mantra: the tofu dry fry.

After slicing up a big brick of extra-firm tofu, I browned the individual pieces over the course of an hour. Not exactly economical in terms of time, but absolutely worth the effort.

Mmmm...

The low heat essentially dries out the tofu with minimal burning. The result is a slightly crispy sponge of tofu that soaks up marinade. As soon as they had browned, the pieces of tofu went into a bowl of teriyaki, garlic, black and red pepper.

The whole mix was then stir fried up with onions, mushrooms, corn, kelp noodles and more garlic.

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Thai food diary: Future stir-fry

Meaty goodness

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